NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2.5 oz ground lamb

0 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 large egg

0 tbsp feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch rounds, brush lightly with olive oil, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium heat with diced onion and minced garlic.

• 4

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 5 minutes until the sauce thickens.

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and crumbled feta to create a protein-rich topping.

• 6

  In a small oven-safe dish, layer half the eggplant, all the lamb mixture, and the remaining eggplant.

• 7

  Spread the yogurt mixture over the top and bake at 375°F for 20 minutes until the topping is set and lightly browned.